Balela the Battyrus

A flavorful and nutritious Mediterranean chickpea & black bean salad! Pairs perfectly with pita bread, arugula and hummus.

Prep Time - 10 min
Total Time - 10 minutes
Servings - 6


🥗2 cans (14 oz.) chickpeas (garbanzo beans), drained and rinsed
🥗1 can (14 oz.) black beans, drained and rinsed
🥗2 firm roma tomatoes, seeds removed and diced
🥗1/2 red onion, diced
🥗1/2 English cucumber, diced
🥗3 cloves garlic, minced
🥗2 tablespoons fresh mint, chopped
🥗1/4 cup fresh parsley, chopped
🥗1 teaspoon sumac
🥗mineral salt & fresh cracked pepper, to taste
🥗3 – 4 tablespoons olive oil (I used a garlic infused olive oil)
🥗juice of 1 large lemon

Optional Ingredients To Serve With

🍅pita bread
🍅hummus
🍅arugula


🧅1. In a large mixing bowl, combine the chickpeas, black beans, tomatoes, onion, cucumber, garlic, mint and parsley. Add the sumac, a good drizzle of olive oil, lemon juice, salt and pepper. Mix well to combine.

🧅2. Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.

🧅3. This salad is perfect in pita bread that’s been slathered with hummus and layered with arugula. Alternately, you can add a large handful of arugula to the salad and serve with pita bread and hummus on the side.


🍋Try adding a dash of cayenne pepper or red pepper flakes for a little heat.

https://simple-veganista.com/balela-salad/print/8415/